16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing

Gunning, Yvonne, Defernez, Marianne, Watson, Andrew D., Beadman, Niles, Colquhoun, Ian J., Le Gall, Gwenaelle, Philo, Mark, Garwood, Hollie, Williamson, David, Davis, Aaron P. and Kemsley, E. Kate (2018) 16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing. Food Chemistry, 248. pp. 52-60. ISSN 0308-8146

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    Abstract

    High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed absent from Arabicas, and has been used as a marker for detecting adulteration with robusta. Via 2D 600 MHz NMR and LC-MS, 16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee and shown to be responsible for the marker peak. Using low-field NMR, robusta in Arabica could be detected at levels of the order of 1-2% w/w. A surveillance study of retail purchased "100% Arabica" coffees found that 6 out of 60 samples displayed the 3.16 ppm marker signal to a degree commensurate with adulteration at levels of 3-30% w/w.

    Item Type: Article
    Uncontrolled Keywords: nmr,spectroscopy,low-field,coffee,adulteration,species,arabica,robusta,authentication,h-1-nmr spectroscopy,genetic diversity,diterpene esters,canephora,ethiopia,markers,kahweol,l.,quantification,identification
    Faculty \ School: Faculty of Science > School of Chemistry
    Depositing User: LivePure Connector
    Date Deposited: 20 Jul 2018 12:30
    Last Modified: 18 Jun 2019 01:04
    URI: https://ueaeprints.uea.ac.uk/id/eprint/67696
    DOI: 10.1016/j.foodchem.2017.12.034

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